Dark Chocolate Truffles

I have been wanting to make these for a while now.  Besides being quite messy, these little balls of deliciousness were quite easy to make.  I got the recipe from Ina Garten, or Barefoot Contessa, and actually changed it around a little bit.  There are so many different things you can do and add to these that bring out the flavor of the chocolate in different ways so it's been fun to play around with the recipe. 

First, here are the ingredients you'll need to get started.



 I halved the original recipe because I didn't want 8,000 truffles at my house staring me down like little demons.

So first, chop both bars of chocolate up and put them into a mixing bowl.

Next, scald the cream in a small saucepan.  Put the saucepan over medium-high heat.  Don't turn it up too high because you'll risk burning the cream.  Watch the cream as it begins to boil, turn off the heat, and let the cream hang out for about 20 seconds.  After it sits, pour the cream through a fine sieve onto the chocolate.

I actually didn't have my sieve with me so I was scared that the film that had formed over the cream would create a problem with the consistency, but it didn't make a difference.  Slowly whisk the cream and chocolate together until it is completely melted and try not to turn the bowl up and down the entire thing.  You'll want to.

Now that you feel like a total pro because you just made ganache, now it's time to add in yo flavah.  There are so many things you can add to alter the flavor of the truffle so whatever tickles your pickle.  I was out of Grand Marnier, but I had some brandy in the cabinet so I used that and vanilla to flavor mine.

And don't laugh at my cheap brandy.  I'm poor and I don't really know what brandy's supposed to taste like anyway so I went with the cheap stuff.  Next, chill the mixture for about an hour in the fridge.  I checked mine after an hour and ended up leaving it in there for a little while longer because I didn't think the center had set enough.  It will have to be thick enough to be able to do the next step or you will have a gigantic chocolaty mess on your hands fo sho.

After it is chilled, spoon round balls of the mixture onto a baking sheet lined with parchment paper.  Put them back in the refrigerator for 30 minutes.  Roll each one into a ball using your hands.  I washed and dried my hands really well every 3rd ball or so because your hands will get caked with chocolate and make it hard to form them.  Roll them in confectioners' sugar and/or cocoa powder and you're done!  They will keep in the fridge for several weeks, but they are best served at room temperature.

Here is the recipe typed out:

1/2 lb. good, bittersweet chocolate
1/2 lb. good, semisweet chocolate
1 cup heavy cream
2 Tablespoons brandy, optional
1/2 teaspoon vanilla extract
confectioners' sugar
cocoa powder

Finely chop both chocolates and place them in a heat-proof mixing bowl.  Heat the cream in a small saucepan until it just boils.  Turn off the heat and allow the cream to sit for 20 seconds.  Pour the cream through a fine-meshed sieve into the bowl with the chocolate.  With a wire whisk, slowly stire the cream and chocolates together until the chocolate is completely melted.  Whisk in the brandy, if using, and vanilla.  Chill for one hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.  Refrigerate for 30 minutes, until firm.  Roll each dollup of chocolate in your hands to roughly form a round ball.  Roll in confectioners' sugar, cocoa, or both. 

ENJOY!